"Chamorro Recipes"

Estufau Manuk (Ginger Chicken):

"Fresh ginger makes all the difference here"!

You will need:

• " 2 or 3 cloves of pressed garlic
• " 1 crushed bay leaf
• " 2 tsp. grated ginger
• " 1 tsp. salt
• " 1 tsp. pepper
• " 1 chicken cut into small pieces
• " 2 tbsp. shortening
• " 2 tbsp. sugar
• " 1 large onion sliced
• " 2 tbsp. dry sherry
• " 1 cup water

Preparation:

Mix garlic, bay leaf, ginger, salt and pepper. Place in plastic bag and add chicken pieces, coating evenly.
In a large skillet heat shortening. Add sugar, cooking until dark, stirring constantly. Add onions and chicken and brown evenly. Reduce heat and simmer until chicken is thoroughly coooked and tender. To serve, pour sauce over chicken. Excellent with steamed rice. Serves six people.

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Hineksa Agaga (Red Rice):

You will need:

• " Achiote Seeds (4 ounce package)
• " 2 cup of water
• " 2 cups medium grain enriched rice
• " 2 slices of bacon
• " 1/2 onion

Preparation:

Soak achiote seeds in water until liquid is a dark rich red. Drain seeds, reserving the liquid. Fry bacon until soft but thoroughly cooked. Chop bacon and onion. Put rice, bacon, onion in a pan and add the achiote liquid. Allow pot of rice to "boil down" until the liquid is almost completely gone. Cover and reduce heat to low for 15 minutes. Makes 4 servings.

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Eskabeche Fish:

You will need:

• " 1 pound of fish
• " 1 large onion, chopped
• " 2 cloves garlic, chopped
• " 6 Tablespoons of vinegar
• " 2 medium yellow ginger, grated
• " 1/2 cup of salad oil or coconut oil
• " 1/2 pound of eggplant
• " 1/2 pound of pepper leaves
• " 1/2 pound of kadagan
• " 1/2 pound of cabbage
• " 1/2 pound of bell peppers
• " 1/2 pound of green beans

Preparation:

Clean fish, slit in several places and add salt to slitted areas. Heat oil in a large skillet and fry fish. Cook the vegetables separately to desired doneness.
In a dish, place a layer of vegetables and top with a layer of fish. Repeat until all vegetables and fish are used. Heat 1/2 C oil in another frying pan. Saute ginger, onions and garlic. Add vinegar and water; boil about 5 minutes.
Pour over vegetables and fish and let stand about 5 to 10 minutes for seasoning to permeate the vegetables and fish.
Serve hot or cold.

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